These little eggnog chessecakes with a gingerbread crust are perfect for bite size snacking.
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Do you love eggnog as much as I do? Probably not. I could drink the stuff all the time. I love it in coffee, inside of chocolate truffles and especially in cheesecake. What? You’ve never tried eggnog cheesecake? You need to. Even if you aren’t the biggest eggnog fan, you will love the cheesecake because it’s not a blast of eggnog flavor, it’s more subtle and tasty. Plus it has a gingersnap crust at the bottom and Reddi-wip® whipped topping on top. Trust me, you’ll eat the whole batch.
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I’ve gotten so much use out of my mini cheesecake pan that I consider it one of my favorite baking pans. But if you don’t want to add one to your baking arsenal, you can make a regular pan cheesecake and then use a round biscuit cutter to make mini ones to serve!
You only need a cup of cookie crumbs and I like to add in some graham cracker crumbs, so the little ones aren’t turned off by the snap of the gingersnaps. I grind my cookies with a mortar and pestle. Partially because it’s just as easy as sticking the cookies in a plastic bag an crushing them with a rolling pin, but it doesn’t waste a plastic bag. Oh and I don’t get to use my mortar and pestle often enough.
That eggnog! If you really don’t like much eggnog flavor, you can half the amount of eggnog in the recipe and use heavy cream instead.
While your cookie crumbs and butter are baking to form a crust, prepare the eggnog cheesecake ingredients. That nutmeg just smells like the holidays, doesn’t it!
Freshly baked mini eggnog cheesecakes. It takes all my willpower to not eat them right out of the pan!
For the crust:
- 3/4 cup crushed gingersnap cookies
- 1/4 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1/2 tablespoon granulated sugar
For the Cheesecake:
- 12 ounces softened cream cheese
- 1/2 cup granulated sugar
- 1/2 cup eggnog
- 1 tablespoon flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg
- Reddi-wip or whipped cream for topping
- Heat oven to 350F. Mix together cookie and cracker crumbs, butter and 1/2 tablespoon of sugar in a bowl.
- Grease the mini cheesecake pan.
- Place approximately one heaping tablespoon of the crumb mix in each section of the mini cheesecake pan.
- Pat down the crumb mix well and bake for five minutes.
- Remove from oven and set aside.
- Turn the oven down to 325F.
- Using a mixer, mix all the cheesecake ingredients except for the egg.
- Add the egg last and mix until just blended.
- Fill the mini cheesecake cups until they are 3/4 full. There might be remaining cheesecake batter.
- Bake at 325F for 15-18 minutes. Pull from the oven and let cool. Place in refrigerator for at least one hour prior to serving.
- Top with whipped topping and enjoy!